Mississippi Mud Potatoes
Rich, cheesy, and loaded with crispy bacon, Mississippi Mud Potatoes are the ultimate comfort food side dish. Tender diced potatoes are tossed with plenty of cheddar, bacon, and green onions, then baked until the cheese is bubbling and the edges are golden.
Servings: 8 people
Calories: 381kcal
Ingredients
- 3 pounds russet potatoes peeled and cut into 1-inch cubes
- 1 1/2 cups sharp cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup bacon chopped & cooked
- 1/2 cup green onions chopped
- 1/4 cup butter melted
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
- Place the diced potatoes in a large mixing bowl.
- Add the sour cream, mayonnaise, 1/4 cup of the green onions, melted butter, garlic powder, smoked paprika, salt, and black pepper. Stir until the potatoes are evenly coated.
- Fold in 1 cup of the shredded cheddar cheese, and 1/4 cup of the chopped bacon. Transfer the potato mixture to the prepared baking dish and spread it into an even layer.
- Cover tightly with aluminum foil and bake for 40 minutes.
- Remove the foil and sprinkle the remaining 1/2 cup cheddar cheese, 1/4 cup bacon, and 1/4 cup green onions over the top.
- Return to the oven and bake uncovered for 15–20 minutes, until the potatoes are tender and the cheese is melted and golden around the edges.
- Let the potatoes rest for 5–10 minutes before serving.
Notes
Store Mississippi mud potatoes in the fridge for up to 4 days.
Nutrition
Calories: 381kcal | Carbohydrates: 36g | Protein: 12g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 598mg | Potassium: 853mg | Fiber: 2g | Sugar: 2g | Vitamin A: 622IU | Vitamin C: 11mg | Calcium: 221mg | Iron: 2mg